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Transcript of Wat staan die Pasient nou te doen? - Historical Papers, … aandag vereis? Wat moet ’n mens doen...
20 J A N U A R I E , 1955 K I N D E R J A R E
Moenie die Dokter Onnodig Lastig Val Nie, se die bedagsame pasient;
Pasop! Moenie Te Lank W ag Nie, se die dokter.
Wat staan die Pasient nou te doen?’n Leser, het dit as volg gestel:
Gedagtig aan die feit dat dokters
vandag besiger as ooit tevore is en
dus nie onnodig gesteur moet word
nie, verkeer baie bedagsame pasiente
in die verleentheid.
’n Geruime tyd gelede, toe ek nog
’n klein seuntjie was, sou niemand
ooit gedroom het om ’n dokter in te
roep vir my snyplekke, verkoues,
uitslag of kneusplekke nie. Aller-
hande ou huismiddeltjies is aange-
wend, al was hulle heelwaarskynlik
waardeloos, en niemand het hulle
oor my bekommer nie. Na ’n paar
dae was ek dan ook herstel, wat
natuurlik alles goed en wel was.
My broer is egter aan witseerkeel
dood, waarteen hy vandag geimmu-
niseer sou gewees het, terwyl my
jongste suster aan tering beswyk het.
Vandag sou hulle dit vroegtydig
ontdek het en haar heelwaarskynlik
genees het. Dit dui tog seker daarop
dat alle ongesteldhede, hoe gering
ookal, mediese aandag moet ontvang.
Hoe sal die leek immers weet wat
gevaarlik is en wat nie?
Ons het ’n geneesheer met jare
ondervinding geraadpleeg en hy
het as volg geantwoords
Die moeilikheid is dat daar nie
genoeg dokters beskikbaar is, wat
elke ou pyntjie kan behandel en
daarna nog genoeg tyd en energie
oor het vir die vermoeiende onder-
soeke en ernstige oordenking, wat
ander werklik ernstige gevalle vereis
nie. Die huidige stroom van geringe
ongesteldhede, waarmee geneeshere
te kampe het, is ’n ernstige probleem
en as daarvan ontslae geraak kan
word, sonder dat iemand daaronder
ly, sal dit ’n groot las van die
geneeshere se skouers neem.
Ek is van mening dat, alhoewel
dit miskien reg is om oorversigtig
te wees, waar dit babas en persone
oor middeljarige leeftyd geld, die
jong opgroeiende persoon, wat nog
sy weg deur die wereld moet baan,
benadeel word as hy te veel opgepiep
word. Tot op ’n sekere punt is dit
in sy belang dat hy aan gevare bloot-
gestel moet word, klein moeilik-
heidjies geignoreer moet word cn
dat hy gehard moet word, sodat hy
die lewe met sy probleme eendag sal
kan aanvaar. Die gevaar dat hy
neuroties of vol iepekonders kan
word, is andersins nie uitgesluit nie.
En dit is beslis nie ’n goeie ding nie.
Die dokter het naarna ander
soortgelyke probleme behandel.
Hier volg ’n aantal vrae en sy
antwoorde daarop:
Dit is moeilik om te besluit wat
om te doen in gevalle van akute
siektes, wat of ernstig of nie ernstig
mag wees nie. Alhoewel mens nie
graag die dokter se tyd wil verspil
nie, wil jy tog graag sy versekering,
dat niks ernstigs verkeerd is nie,
verkry. Wat moet ’n mens doen as
babas huil of kinders seerkry.
In die eerste plek is daar ’n hele
aantal dinge wat nie as ’n siekte
beskou moet word nie, maar as ’n
normale deel van die lewe. Mens
kan verwag dat babas ’n uur per dag
sal liuil en dat kinders wat val,
kneusplekke sal opdoen. Kinders
wat ’n opwindende dag agter die rug
het, sal rusteloos slaap. Ander sal,
onder druk van emosies, honger of
moegheid, flou word. Gewoonlik
maak hierdie dinge nie die minste
saak nie— en indien wel, kan hulle
deur gesonde verstand herstel word.
So is dit ook verstaanbaar dat
middeljarige persone baie moeg
word, indien hulle te veel werk. In
sulke gevalle is rus en nie ’n ver-
sterkmiddel nodig nie. Ou mense
word kaalkop en is geneig om na
middagete aan die slaap te val, maar
dit is nou eenmaal deel van die
proses van veroudering. Baie van
ons belewe tydperke wanneer dit om
die beurt baie goed en baie sleg
met ons gaan, maar dit is tog geen
siekte nie!
Mense vergeet te dikwels dat die
natuur vir duisende jare, toe daar
geen dokters was nie, baie kwale
genees het. Sy kan dit vandag nog
doen, indien sy toegelaat word om
haar gang te gaan. Snye en krap-
plekke word weer gesond, as die maag
tydelik omgekrap is, sal dit vanself
weer reg word, in die geval van
besmetting ontwikkel die bloed anti-
liggame, wat sake binne ’n paar dae
weer regmaak.
’n Floute sal u miskien laat rus—
wat u natuurlik lankal nodig het; ’n
hoofpyn sal oorwaai na ’n wandeling
in die vars lug; ’n kneusplek sal van
kleur verander en verdwyn— ’n klein
bietjie geduld en alles kom weer reg.
Hierdie dinge kan u dus gerus oor
die hoof sien, net soos u ook die
alledaagse hartseer en pyn, wat die
lewe meebring, aanvaar.
Glo dit as u wil, maar ek het al
in die middel van die nag ’n oproep
van ’n dame ontvang, wat gekla het
dat die plekkie waar ’n muggie haar
gesteek het, jeuk! ’n Ander keer
het ’n man my gebel om te se dat
hy nie honger is nie en wou dus weet
of hy sy middagete moet eet! Tensy
die pyn baie kwaai is, of die pasient
werklik siek lyk, wat nie dikwels
gebeur nie, sal dit nie kwaad doen
indien u ’n rukkie wag nie. As ’n
kind in die more met ’n uitslag
opstaan, wat teen elfuur verdwyn het,
kan dit immers nie een van die aan-
steeklike siektes wees nie, maar as
die uitslag aanhou en die volgende
dag erger is, is dit sekerlik die ware
jakob.
Wat moet mens doen in die
geval van ’n k ind wat koorsig is,
of ’n volwassene wat vomeer het
of een of ander kwaai pyn het?
Ligte koorsigheid sal gewoonlik
verdwyn, nadat ’n dag in die bed
deurgebring is. Hoe ernstig dit is,
moet nie soseer volgens die koorspen
f; H I L D H O 0 D J A N U A R Y , 1955 21
foeoordeel word nie, as volgens die
meegaande simptome bv., oorpyn,
seerkeel, hoes of maagpyn. As ’n
persoon een keer vomeer mag dit
aan verkeerde etes te wyte wees, en
sal dit miskien nie weer voorkom
nie. Indien dit egter aanhou, moet
u dit in ’n ernstige lig beskou.
Gebrek aan eetlus vir ’n paar dae
sal geen kwaad doen nie en terself-
dertyd ’n verposing aan die oor-
werkte verteringstelsel bring. In
gevalle van kwaai pyne, ’n instorting,
blou lippe of as u kort asem is,
mag dit nodig wees om mediese hulp
in te roep. Die simptome moet vol
gens hulle duur en sterkte beoordeel
word. Dit is nogal verbasend hoe-
veel persone na ’n geneesheer gaan
met die storie dat hulle vandag
heeltemal gesond voel, maar dat
hulle gister si eg gevoel het en
gedink het dat hulle baie siek gaan
word.
Dit is waar dat hulle bang was en
dus graag ’n versekering wil he dat
alles reg is, maar ’n bietjie gehard-
heid sal nie misplaas wees nie. Nie-
mand hoef in die nag wakker te le
oor ’n skerp pyn wat binne ’n minuut
weer verdwyn het nie. Ons kry hulle
maar almal.
Is dit waar dat dokters dikwels
vra: ,,W aarom het u nie eerder
gekom nie.” Groot dinge begin
egter gewoonlik ljy nietigheid-
jies. Ons sal dit m akliker kan
verstaan indien u ons sal vertel
in watter gevalle ons dit moet
toepas.
Wanneer ernstige ontsteking in
sny- of steekwonde ontstaan, moet u
nie wag voordat u mediese hulp
inroep nie. Dit gebeur maar selde
dat ernstige ontsteking in ’n oop
wond kom, maar dit kan baie maklik
by steekwonde voorkom, of dit nou
deur ’n vuil naald of ’n tuinvurk
veroorsaak was. Kieme dring diep
in die weefsels in <yi word nie deur
die ontsmettingsmiddel bereik nie.
’n Geneesheer moet sulke wonde
behandel. In die geval van snye is
dit gewoonlik nie nodig nie, tensy
daar ’n kloppende gevoel as gevolg
van ontsteking ontstaan. Dit is ook
nie nodig dat elke klein snytjie steke
moet kry nie. Dit mag miskien
nodig wees in die gesig van ’n dogter
om merke te voorkom, of as die
kante ver van mekaar getrek is en
dit baie groot is. ’n Beenbreuk
mag miskien skuil agter ander
beserings soos kneusplekke en ver-
stuilings en dit is noodsaaklik dat
beenbreuke mediese behandeling kry.
’n Vertraging van 24 uur sal egter
nie die uiteindelike uitslag beinvloed
nie en, indien die lit gebruik kan
word, sal hierdie tydperk wel toon
of daar iets ernstigs haper, al dan
nie.
Kortliks kom dit hierop neer dat
’n dokter nie nodig is nie, indien dit
duidelik blyk dat sake vanself
beter word. Moet egter nie jou
moeilikheid, wanneer dit vererger,
vir ’n weeklank probeer verberg nie.
Ek is bekommerd oor my gesin,
maar ek wil nie my dokter
onnodig lastig val nie. K an u
my se watter dinge werklik
dringende aandag vereis? Wat
moet ’n mens doen in gevalle
van oorpyn, ocgmoeilikhede en
’n skielike floute of instorting?
Oorpyn vereis altyd dringende
aandag, omdat niks vasgestel kan
word nie, voordat ’n dokter nie die
oordrom ondersoek het nie. ’ri
Skielike instorting, behalwe in die
geval wat duidelik ’n floute is, vereis
gewoonlik ook dringende aandag.
Dieselfde geld ook vir ernstige
bloeding. Hou egter in gedagte dat
klein snyplekkies gewoonlik verskrik-
lik vir ’n paar minute bloei en dan
ophou en dat ’n klein bietjie bloed
sommer die hele wereld kan besmeer.
’n Kalme berekening van die hoeveel-
heid bloed wat in werklikheid ver-
loor is, sal onnodige bekommernis
voorkom.
Wat werklik dringend is, is die
eerste gevaartekens van kanker en
tering.
Minder dringend maar ook ernstig
is tekens van bloedarmoede cn
suikersiekte. Alhoewel ’n vertraging
van etlike maande tragiese gevolge
kan he, sal ’n vertraging van ’n week
of wat in hierdie gevalle nie veel
verskil maak nie, aangesien dit in
elk geval ’n paar weke duur om sulke
gevalle te ondersoek. Hulle simp-
BOY O R G IR L?
At the vital moment when
the female egg cell and the
male sperm cell fuse, the full
heredity of the future baby is
determined. This includes its
sex. Whether the baby is
going to be a boy or a girl
is settled at that precise
moment of conception.
Just how this takes place is
explained by Roger Pilkington
in the second of his articles:
HOW YOUR LIFE BEGAN,
in the February issue of
Childhood.
tome is baie uiteenlopend en dit is
dikwels moeilik om n diagnose te
maak. Dit kan nie van die leek
verwag word om met die besonder-
hede bekend te wees of om n betrou-
bare opinie te vorm nie. Om
heeltemal seker te wees moet ’n
geneesheer geraadpleeg word, in
verband met enige buitengewone
simptome wat herhaaldelik voorkom
of wat voortduur.
Voortdurende verlies van gewig,
’n hoes wat langer as twee of drie
weke aanhou, herhaaldelike bloed
ing, ’n knop, selfs al is dit heeltemal
pynloos, wat sonder enige rede iewers
verskyn, geswelde voete, kortasemig-
heid, pyne wanneer u oefening neem
of ’n voortdurende dors: hierdie
gaan nie ongemerk verby nie en moet
nie met ’n skouerophaling gei'gnoreer
word nie.
Hulle mag miskien niksbeduidend
wees nie in welke geval hulle binne
?n paar dae sal verdwyn en nie
tevoorskyn sal kom nie. As hulle
na ongeveer 14 dae nog nie verdwyn
het nie, moet u nie langer uitstel nie,
maar ’n geneesheer onmiddellik
raadpleeg. In sulke gevalle sal hy
nie vra waarom u sy tyd verkwis nie,
maar u verstandigheid aanprys.
Moenie dink dat dit nodig is om
’n dokter te raadpleeg omdat u te
vol voel na ’n groot maaltyd, ’n
puisie op die wang het, of styf voel
na die eerste stel tennis of voetbal
nie. U sal dit nie dink nie? Alles
goed en wel, maar daar is baie
ander mense wat dit doen!
22 J A N U A R I E , 1955 K I N D E R J A R E
Your Summer Diet (2)
This is what CARBOHYDRATES dofor You . . . by Alan Porter, M.D.This series of four special articles by Dr. Alan Porter has been deliberately written
and presented to get across the important facts and place them in perspective.
Last month he told you about the “ famous five.” This month he tells you everything
you should know about carbohydrates.
Carbohydrates Tie Up with Proteins
Carbohydrates are cheap. Proteins are expensive.
Every woman who ever goes shopping knows this.
But not every woman knows that you can get better
value out of expensive protein foods like meat and fish,
for example, if you always serve them up with the
much cheaper carbohydrate foods alongside.
At the present time in Johannesburg, stewing steak
costs 2s. 4d. a pound, sole 2s. l id . a pound, and stock
fish Is. a pound. These are protein foods. You need
protein every day and from a variety of sources, but at
least half of it should be from animal sources, which
means meat, fish, eggs, cheese, milk, and so on. The
main sources of carbohydrate foods are bread and
potatoes, at about 9-Jd. for a loaf of bread, 4d. for a
pound of potatoes, and sugar at 5fd. a pound.
Proteins are essential body-builders. If you eat too
much of them all that happens is that your expensive
meat or fish is used wastefully to produce body heat
and energy. This may be unnecessarily wasteful. What
you want out of each meal is a lot of energy and a little
body-building for growth and repair processes. Serve
only fish and meat and eggs at a meal and you get the
energy as expensively as you can. And hardly any
body-building, because your dearly-bought proteins have
been burnt down to sugars.
It is simpler, more sensible, and much cheaper to
make sure that sugars are available from carbohydrates
served at the same meal. So always cook potatoes with
the meat or fish, and have a loaf of bread with the egg
or cheese.
You get the best value out of the dear protein foods
if they are served “ little and often ” with all the
carbohydrate foods alongside them to provide energy
and make sure protein is not used wastefully. And, as
a minor point, if you pour your proteins and fats into
the children with no carbohydrates— they will soon be
bilious. Anybody who has been feeding in Ireland or
Switzerland for a short time and really made a meal of
steaks and cream cheese and fat pork chops will have
a lively recollection of just how bilious you can get by
going for lots of fat and proteins.
Husbands and Wives
There’s another argument that is important here in
looking at the balance of cheap carbohydrates and
expensive proteins. It used to be thought that anyone
doing heavy muscular work required a lot of extra
protein. This is simply not true. The wife in England
during rationing days who gave up eggs and bacon and
most of her meat ration because her husband was doing
a heavy job of work was working on a dietetic old wives’
tale. The man who is doing heavy work for a living
really does need extra energy foods— but that means extra
carbohydrates and not extra proteins. More bread and
potatoes and sugar, not more fish and meat and bacon
and eggs.
Taking large quantities of protein now and again
does no harm at all— but it is expensive, wasteful and
unnecessary. What is a thoroughly bad thing is carrying
on for a long time with insufficient quantities of protein.
There is no doubt that much of the minor ill-health of
British housewives was due to this habit of under-eating
proteins so that the man of the house could over-eat
them.
Carbohydrates Provide Energy
All energy comes originally from the sun. Trees
which died millions of years ago form coal. We burn
coal and release the original energy. Plants use energy
and grow. Animals eat the energy stored in the plants.
We eat animals and plants and get our energy that way.
Any human being needs energy foods— which means
carbohydrates much more than other nutrients— for two
things. First of all to produce heat to maintain the
temperature of the body. The normal temperature is
around 98° F. and this takes a fair amount of main
taining because the whole body is constantly losing heat
from its surface and from the lungs. Food supplies the
energy for the production of more heat. If you could
completely insulate a man against heat loss of all kinds,
and go on feeding him, his body would reach boiling
point in about two days.
Secondly, your body needs energy for everything you
do. You need energy for all the activities that go on
inside you. For breathing, circulating blood, digesting
food, and so on. And you need even more energy for
the obvious activities like walking, talking and turning
handsprings.
All this energy has to come from food. The food
broken down by digestive processes is oxidised by the
oxygen you breathe in, and this burning-up process
liberates heat which is used for maintaining the body
temperature, or converted into energy. A motor-car
won’t work without petrol and air. A coal fire won’t
burn without air to feed the oxidation process. So a
body won’t work without air either, and cutting off the
air is the most rapid method of killing a body.
Less rapid but just as fatal is cutting off all food
supplies. Here the body is in a stronger position than
the fire denied coal or the car without petrol. We can
and do store food as fat. Some of us store more than
others, of course, but it is possible to live on this stored
energy for quite a while. Energy foods are the carbo
hydrates and the fats. All the starches and sugars
and fats have the providing of energy as one of their
principal functions.
Flour, bread, cakes, pudding, potatoes, provide energy
in the form of starches, while honey, jam, syrup and the
products of the Natal canefields provide it even more
directly in the form of sugar.
Three Kinds of Carbohydrates
1. SUGARS
These are the simplest carbohydrates and they are all
sweet and soluble in water.
Glucose occurs naturally in the blood of all living
animals and in fruit and plant juices. It is oddly
abundant in onions, unripe potatoes and sweet corn.
Fructose is the sweetest sugar and occurs naturally
in plant juices, fruits and especially honey.
Sucrose is cane or beet sugar, these being identical,
and occurs naturally in sweet fruits and in carrots and
other root vegetables.
Lactose is the sugar found in human and every other
kind of milk.
Maltose is the sugar formed from starch during the
germination of grain or the brewing of beer.
2. STARCH
Most of the carbohydrate in the food we eat is in the
form of starch. This is simply because while we store
food reserves in our bodies as fats, plants store their
food reserves as starch. More than half the solid
material in potatoes and in cereal grains is starch.
Unripe apples and bananas contain starch which changes
slowly into sugar as the fruit ripens.
When you heat starch it forms dextrin. This is what
happens when you toast bread. The only other place
you see dextrin is as the gum on postage stamps.
3. CELLULOSE
This is the tough stuff which makes up the skeleton
of vegetables and cereals and, indeed, all plants.
Death-watch beetles and ruminating cattle can get
energy from cellulose. We can’t. It is so insoluble that
it passes right through the body and its value lies in
the way in which it gives bulk to diet.
Related to cellulose is pectin, which has no food value
but allows jam to set. It is present in apples and other
fruits and in turnips and other roots.
How Much Carbohydrate?
The sugar you buy at the grocer’s is about the only
food for the family that consists of only one nutrient.
Most foods contain a mix-up of proteins, fats, carbo
hydrates, minerals and vitamins— the Famous Five.
Sugar as you buy it is 100 per cent, sugar and nothing
else. So if you list foods in terms of how much carbo
hydrate you get out of them, sugar heads the list easily.
C H I L D H O O D
It is followed, in this order, by white flour, syrup, oat
meal, jam, raisins, dates, currants and white bread.
Weight for weight, white bread is about half carbo
hydrate in the several forms in which the body can
use it.
Potatoes come next on the list with about one-
sixth of the cooked weight available for providing
energy. Then baked beans, apples, cherries, parsnips,
and all sorts of other fruits and vegetables. Less than
a tenth of the weight of beetroots and oranges is avail
able as useful carbohydrate.
Points to Remember
At Breakfast
You need energy foods after the all-night fast. For
breakfast the best energy foods are cereals, fruit with
sugar, marmalade, honey and jam, with bread, which
has the same nutritive value whether you toast it or
not.
In the Sick Room
Glucose is not as sweet as cane-sugar (sucrose) so
you can take more of it in sweet fruit drinks. The
same amount of ordinary sugar, cane sugar, would taste
sickly.
Saccharin
Is 550 times as sweet as cane sugar and has no food
value whatsoever.
Bread and PotatoesWeight for weight you get three times as much
carbohydrate from white bread as from potatoes. So
if you’re bent on slimming cut down on bread much
more than potatoes.
Cooking Carbohydrates
Sugars don’t need cooking because all sugars are
easily digested.
Starches must be cooked. Raw starch resists the
human digestive juices and cannot be absorbed or
utilised by the body. So you have to cook potatoes,
flour and rice.
Cellulose seems to be softened to some extent by
cooking. You can see this best in the difference between
a raw cabbage and a cooked cabbage. There’s a change
in bulk and crispness. But if you overdo it the cellulose
is broken down too far and you end up with a soggy
dollop of dull greens. What happens is that soft
tissues fall away from the supporting cellulose frame
work. But a really tough framework, as in stringy
French beans, stays tough after any amount of cooking.
Balance
You need carbohydrates and there is no fixed
minimum requirement. If you eat too much of them
you put on weight. If you don’t eat enough of them
you don’t get the best value out of the more expensvie
proteins and fat dishes.So keep a fair balance and make sure that every meal
for the whole family contains carbohydrates in several
forms.
Read Dr. Alan Porter s next article in this series and
you can learn more about feeding your family and also
How to Count Calories.
23J A N U A R Y , 1955
24 J A N U A R I E , 1955 K I N D E R J A R E
Little Thief! By JOHN BRANDON, M.D., D.P.M.
Stealing starts in childhood, but it is rare for a child who has a secure
and loving relationship with its parents
to grow up into a little thief. This is the keystone of prevention
Hardly any child fails at one time
or another to take something which
does not belong to him. If we
remember his strong desires and
needs and the fact that he has few
or no means of earning money, it is
rather surprising that he does not
steal more often.
The six-year-old frequently nicks
something which belongs to someone
else. His sense of ownership is still
weakly developed. He sees a pencil
he wants and takes it home, regard
less of who owns it. He steals on
impulse, optimistically hoping that
he will escape discovery and its
consequences.
Some children steal with cunning.
Others do it in such a way that they
are certain to be found out. Some
steal once, others many times. The
article may be carefully chosen or
a child may take something for
which he can have no possible use.
A child’s physical needs may lead
directly to stealing. Abandoned
children steal clothes. The hungry
truant steals food. The diabetic
child steals sugar, and then perhaps
the diagnosis of diabetes may be made.
Children deprived of love and
understanding may help themselves
to things to compensate for what
they really need. John was a child
I knew, the son of a solicitor and
an actress. His parents lavished
gifts upon him. He lacked nothing
— except true mother and father
love. He had been brought up in
his well-to-do home by a succession
of nursemaids.
When he was eight, John began
to steal small coins from his mother,
who at first regarded the habit as
rather cute— until he stole some
pound notes from the wallet of a
guest who was staying in the house.
Ironically, John used the money to
buy presents for his mother and
father.
He was trying to buy the love
and affection that he unknowingly
lacked and desperately needed. For
tunately, the parents accepted their
doctor’s diagnosis of his real
motives. He has not stolen since.
Children who steal repeatedly
often come from homes with a poor
standard of honesty. Many an old
lag has started his career by copying
Mum and Dad’s chronic disregard
for other people’s property.
Children who are over-indulged
by wealthy parents sometimes get
the notion that everything is theirs
for the asking. Soon they take with
out asking. Sometimes they seek
excitement in theft.
Temptations differ. Jane came
from a very poor family. It was
her lot to inherit all her clothes from
an elder sister and pass them on to
a younger. She had no toys of her
own. She used the family hair
brush, the family towel and the
family bed. She did not know the
pride of ownership. Nor how it
feels to have some cherished posses
sion taken away. Little wonder
that she was caught red-handed
when she helped herself in a shop.
Every child guidance clinic is
familiar with children who steal to
buy friendship. Such children are
often handicapped by poor physique
or poor intelligence. With stolen
mor.ey, they try to bribe their way
to popularity.
Children who for any reason feel
insecure may seek relief from their
inner tension by some outward
aggressive act. As often as not this
takes the form of stealing. Then
guilt adds even more to their
anxiety and tension.
Sometimes stolen articles are
symbols of a child’s unconscious
wishes. I remember Mary who,
when she was nine, started to steal
lipsticks and cosmetics. She wanted
to feel grown-up and so secure.
The desire for possession may
overwhelm a child. Tom, for
instance, would pray every night for
a bicycle, but his mother told him
she could never afford to buy one.
So Tom fell back on day-dreaming.
He would imagine he had the money
and picture himself riding carefree
through the countryside. Then one
day, coming home from school, he
saw a glistening replica of his dream
against the wall. The temptation
was too much. He would just
borrow it for an hour. The hour
stretched into days. Tom’s dream
came to an end in a juvenile court.
Boys sometimes steal in answer
to a silly “ dare,” impelled by their
fear of being called a coward. A
gang of children may steal in the
spirit of adventure, their imagina
tions stimulated perhaps by some
film.
Shoplifting is particularly com
mon in adolescent girls. Their
brothers prefer to take a car for a
joy-ride. They are all bent on being
grown-up.
Children, like adults, sometimes
steal because of overwhelming
emotional conflicts, from jealousy,
vindictiveness, embitterment and
hatred.
C I I I L D H 0 0 D J A N U A R Y , 1955 25
Healing the desire to steal
Suppose young Jim steals a few
coppers from his mother’s purse?
What should his parents do?
In the first place, keep calm. In
the second place don’t, please don’t,
tell him he is a thief and can’t be
trusted. More than likely, he will
accept his bad name and live down
to it.
The time-honoured thrashing by
father is almost without exception
A few years ago, in
America, more than thirty
different tests of honesty were
given secretly to over 8,000
children from all walks of life.
They found, with few excep
tions, that children who steal
are no more likely to cheat at
lessons or games than children
who do not steal.
The tests revealed that from
30 to 60 per cent, of children
would cheat at their school-
work — according to the cir
cumstances. It would be in
teresting to know the views of
experienced schoolteachers on
this finding by psychologists.
Different forms of dis
honesty by no means went
together. A child who stole
was often perfectly honest in
other ways. A child who
cheated and lied would never
dream of stealing. These
experiments set many people
wondering. Is it wise to label
a child who steals as wholly
bad and dishonest and leave
it at that? Is the child who
steals and doesn’t cheat more,
or less, reprehensible than the
child who cheats but doesn’t
steal? Or are they both
expressing in different ways
some insecurity that began at
home? Some situation for
which their parents bear more
responsibility than they do?
unwise. It will not solve the imme
diate problem and may well create
others.
Probably the best way to deal
with Jim is to explain that he has
made a mistake. The money was
not his and he should, and indeed
must, return it. A little explanation
of the family budget, where it comes
from and how the supply of
mother’s pennies is limited will help
him to understand.
Any punishment should fit the
individual child. To be made
publicly to take a toy back, or to
have the whole school witness his
disgrace, may be far too much of
an emotional shock for a nervous
child. It may be just the right
treatment for a hard-boiled lad.
Never forget that unduly harsh
punishment gives rise to resentment
and hostility. It may well sever
any bonds of loyalty between child
and parent.
Parents can best help by ensuring
that their own standards of honesty
are high. Make Jim proud of a
reputation for honesty and he will
be likely to try to live up to it.
Encourage his sense of property.
The too frequent abuse of public
property by adults is a sad example
to children.
Do not place too great a strain
on a child’s capacity to withstand
temptation. Adequate pocket money
should be his to spend as he wishes.
Avoid constant moralising by
pointing out the good and bad in
everything a child does. You will
either make him feel guilty and
insecure, or, more likely, he will
become so used to nagging that he
turns a deaf ear.
If a child steals repeatedly he
may require expert help. The
family doctor may sometimes ad
vise a child guidance clinic. And
the doctor or the clinic may well
find the sort of situation that arose
with young John, poor Jane, or
nine-year-old Mary.
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You’ll be pleasantly surprised to find
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Ask to see them wherever you shop.
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C H I L D H O O D J A N U A R Y , 1955 27
A MedleyThe feasting and parties are over now, yet January
for us South Africans is like September in Europe—
a time of harvests and plenty. So this month I have
given you a real medley of recipes; each one is not
at all related to the next— but if that fruit tree in your
backyard is still laden, and your tomato plants are
rich and beautiful with red globes, you will find some
thing useful here. (And if not— buy the necessary
ingredients and try them just the same!)
BAKED PEACHES— A Pleasant Desert
Peel, cut in half, and remove stones from firm, juicy,
golden peaches. Fill each hollow with a little round
of butter (about teas.), 1 teas. Government sugar, a
sprinkling of lemon juice, a little cinnamon or nutmeg.
Place in baking dish, and add to bottom of dish 2 tbs.
water. Bake 20 minutes in moderate oven (350
degrees).
TOMATO CHUTNEY
Put in strong saucepan:
2 cups chopped seeded raisins
2 cups chopped green apples
1 cup minced onions
J cup salt
6 or little more medium-size tomatoes, peeled and
quartered
1 pint vinegar
1-J- lbs. Government sugar
2 ozs. preserved ginger
2 teas, dry mustard
^ teas, red pepper.
Cook slowly for about 3 hours—be careful not to let
it burn. Seal into jars.
GINGER W ATERM ELON PRESERV E
Remove the red flesh and the green peel from water
melon rind. You need about 5 lbs. of peeled rind.
Cut it into strips, squares or balls. Soak for 12 hours
in cold water— keep the water cold. Drain. Boil rind
rapidly in boiling water to cover until it is tender, but
not too soft (about 10 minutes). Drain— but don’t
throw the water away. Combine 10 cups of the water
in which you boiled the rind with 10 cups sugar, and
boil for about i hour to heavy syrup. For last 10
minutes add: £ lb. ginger root, or 6 tbs. crystallised
or preserved chopped ginger, and 5 thinly-sliced lemons
(remove seeds).
Add rind, bring again to boiling point, put rind in
sterilised jars, continue boiling syrup until it is heavy,
cover rind with syrup and seal jars.
SALAD CANAILLE— For Serving with Cold Meat
on Hot Days
I ’ll give you the ingredients— you vary the quantity
according to your needs. The foundation of this salad
of Recipesby Sylvia Pringle
is plain, boiled rice (but see that it’s fluffy, not soggy!)
Add to it finely-chopped raw onion, pieces of banana,
tomatoes cut into quarters (leave the peel on) and
asparagus tips if you can get them. Add finely-chopped
celery, and dress the w'hole salad with thick sour cream.
INDIAN REL ISH
Chop very fine (or put through food chopper) :
12 green tomatoes
12 tart apples, peeled and cored
3 onions.
Boil:
5 cups vinegar
5 cups sugar
1 teaspoon red pepper
3 teaspoons ginger
1 teaspoon tumeric
1 teaspoon salt.
Add the chopped ingredients. Cook for \ hour. Pack
in jars and seal.
This is wonderful with curry. You can obtain
tumeric at Indian grocer shops, and you should get
some, for it is essential for making a good curry.
PEPPERS STUFFED W IT H MACARONI
(A Good Luncheon D ish)
Cook enough macaroni to make one cup. Cut a
slice from the top of six green peppers and carefully
scoop out seeds and membrane. Cook peppers in
boiling salted water for 5 minutes, drain. Mix together
one-third of a pound of grated cheddar cheese, 1 cup
cooked tomatoes (canned ones will do) and 1 cup bread
crumbs, \ teas. Worcester sauce, J teas, salt, and the
cooked macaroni. Fill peppers with this mixture,
sprinkle grated cheese on top, and bake in moderate
oven (350 degrees) for 30 minutes. (Serves 6.)
S-M-O-O-T-Hand extra creamy
Here ’ s one essential food children will
take to withoui persuasion.The concentrated
goodness of milk and fresh butter go into famous Ice-Cream And Us purity is tory controlled too:
CHOCK FUl.L OF NOURISHMENT . . . AND
CHI I.D REN LOVE IT!
28 J A N U A R I E , 1955 K I N D E R J A R E
Home Truths about
TOOTHPASTESBy A lexander B. M acG reg or , m .a ., m .d ., f .d .s ., r .c.s .
How can my child avoid having decayed teeth?
What is the best sort of brush to use?
What is the best sort of toothpaste?
These are the questions parents ask.
Here are the facts.
The dental surgeon knows all these questions only too
well. Parents are bewildered by the startling claims
made for proprietary products in advertisements.
Baffled by the pseudo-scientific jargon, they turn to the
dental surgeon in the hope of finding some simple routine
which will preserve their children’s teeth.
Dental decay appears to be a disease of civilisation,
particularly connected with the kind of food we eat.
Even today such primitive races as the Australian
aboriginals or the Eskimos have relatively sound and
intact teeth. But when these same people come in
contact with modern civilisation and change from their
primitive diet, the percentage of decay in their teeth
increases rapidly.
Diet is important as a cause of dental decay. But to
exert any action on the teeth, particles of food must
hang around them and stagnate.
• PRO BABLE OFFENDERS
What are the types of foodstuffs most likely to do
this and to initiate the process of decay? It is now
generally agreed, though not conclusively proved, that
they are the starchy, floury and sugary foods— carbo
hydrates.
It is unlikely on theoretical grounds that meat or fat
can be accused, and the Eskimos who live almost entirely
on these two types of food are singularly free from the
disease. Vegetables and fruits, apart from some cooked
root vegetables such as the potato, are unlikely to give
rise to trouble. In fact, their fibrous nature is of the
greatest help in cleaning the teeth naturally.
What conditions are likely to cause stagnation of
particles of this kind of food round the teeth? In
chewing, the teeth grind the food, which is mixed with
saliva and then swallowed. During this process the
tongue and the cheeks keep the food over the teeth while
it is chewed and control the movements of the food to
the back of the throat.
After the chewing and swallowing process the tongue
and cheeks play an important part in cleaning the teeth.
Their movements help to remove small particles of
food. People vary in sensitivity and awareness of these
particles.
In some people small particles of food may be found
lying in the fold between the cheek and the gum hours
after a meal. In others the smallest particle of food
is an annoyance and is dealt with promptly by a
searching tongue. Obviously the latter and more
fortunate group always show the cleanest mouths.
• VARIATIONS IN SALIVA
Much work has been done to see whether variations
in the type of saliva in different individuals play any
part in varying susceptibility to dental decay. These
studies have not produced any results that are strikingly
suggestive, but it is certain that the saliva plays an
important role, even if only mechanically, in helping
to wash away food particles.
The arrangement of the teeth in the dental arch is
also important, since crowded and abnormally placed
teeth are bound to lead to more nooks and crannies
where food particles can lodge.
Look next at the points where decay usually starts in
children’s teeth. The two main sites are the fissures or
infoldings of the enamel on the biting surfaces of the
molar and premolar teeth, and interstitially, that is,
between the teeth. The fissures on the biting surface of
the teeth are very fine and the spaces between the teeth
underneath the contact points are very difficult to get
into.
It is clear, therefore, that the two most frequent sites
for the start of dental decay in children are at the
same time very difficult to reach adequately with the
toothbrush. A lot of work has been done on the design
of toothbrushes but the essential fact remains. Although
they do assist in cleaning the teeth they cannot always
reach the vital places where decay is most likely to
start.
The truth of this can be shown simply by getting a
child to munch a biscuit containing coloured particles
such as carmine. If the spaces between the teeth are
explored and the contents withdrawn with a fine wire,
even after brushing the teeth, particles of the dyestuff
will be found.
Briefly, a toothbrush well used does help to clean your teeth, but it cannot guarantee freedom
from dental decay.
• ASSORTED TOOTHPASTES
Enormous sums of money are spent every year on
advertising different brands of toothpaste. Sweeping
claims are sometimes made and must not be accepted
too wholeheartedly. A toothpaste is, of course, a
C H I L D H O O D J A N U A R Y , 1955 29
mechanical aid to the cleaning and polishing of teeth
when used with a brush.
Usually it contains some soap or detergent in order
to lower the surface tension and so assist cleaning. Some
abrasive helps to polish the teeth, and there are flavour
ing and colouring agents to make it look good and taste
good.
Some toothpastes also contain an antiseptic, but the
period of action of the antiseptic is relatively extremely
brief. Also the antiseptic can only be used in a strength
which cannot do harm to the delicate lining of the
mouth. So its practical value is bound to be extremely
small.
• SPECIAL INGREDIENTS
In addition to these usual constituents certain special
ingredients are sometimes added on the theory that they
may halt or delay the decay process. To take an
example, alkalis are sometimes included on the assump
tion that if decay is due to acid produced by the fermen
tation of carbohydrate food particles, the alkali will
neutralise it.
The first thing to remember here is that the saliva has
a most powerful buffering action. This means that it
can neutralise both acids and alkalis. In addition, the
flow of saliva quickly washes away materials in solution.
Acids will dissolve away the enamel of the teeth.
Vinegar and lemon juice are strongly acid, but the
enamel of our teeth is not normally attacked by acid
drinks because of this quick diluting and neutralising
action of the saliva.
The second point is the length of time for which a
toothpaste remains in contact with the teeth. If the
teeth are brushed twice a day for two minutes each
time, using a paste which is then spat out, the time for
which the ingredients of the paste are in direct contact
with the teeth before becoming rapidly diluted by the
saliva is only 1/360th part of the twenty-four hours.
This same defect of very transitory action applies not
only to alkalis in toothpaste but to all the special drugs
which are today incorporated into many dentifrices.
Fluorine.—The first of these special drugs is fluorine,
given in the form of fluorides. It has been known for
some time that people living in an area where there is
a high fluorine content in the drinking water tend to
have less dental decay than those living in areas where
the fluorine content is low.
Unfortunately, this is not an entirely clear-cut issue,
since it has been shown that fluorine appears to have a
delaying effect on the onset of decay rather than the
effect of stopping its occurrence. Excess of fluoride can
cause an ugly mottling of the teeth.
The evidence that fluoride salts applied locally to the
teeth is of benefit is, unhappily, not nearly so striking.
In certain experiments the teeth have been carefully
dried and the fluoride salt then applied directly. The
results have not been very convincing. So it is not very
likely that small amounts of fluoride salts in a tooth
paste will help.
A m m on ium Ion .— This type of toothpaste is based
on work done in the United States. It was shown there
that a high ammonium ion content in the saliva caused
a reduction in the number of lactobacilli present. It is
only fair to state that these results have not been very
adequately confirmed outside the U.S.A.
It has been suggested that the lactobacilli are casual
organisms in decay, but this, however, has by no means
been proved. On this somewhat flimsy structure the
ammonium ion toothpaste has been built up.
Chlorophyll.— The last form of paste to be dealt
with is that of the most recent introduction, the paste
containing chlorophyll. Chlorophyll, the basis of the
green pigment in plant leaves, is the basis of life on
this planet. Its inclusion in a crude form in medicines
dates from very early days, and even now it floats up
again on a wave of enthusiasm.
Its inclusion in deodorants naturally suggested the
possibility of its incorporation in toothpaste. Unfor
tunately again, the evidence that chlorophyll is likely
to have any valuable effect on decay or on gum troubles
is so small that its inclusion from this point of view is
scarcely likely to lead to any strikingly beneficial results.
• SUMMING UP
The length of time for which a dentifrice acts is so
short that any prolonged beneficial action is unlikely.
Antiseptics cannot be used in a strength at which they
are likely to do any good without risk of damage.
The evidence to justify the inclusion of certain special
ingredients is not sufficiently striking to make them
wholly acceptable, apart from the brief time of
application.
We are reduced, therefore, to the prim ary
function of a toothpaste or powder— that of
assisting in the cleaning of the teeth. This is all
a dentifrice can he expected to do.
A toothbrush used with paste or powder does not
represent the primary line of defence against dental
decay or gum troubles. It may be a useful aid, but
diet should form the main bastion. Unfortunately, these
days we have little roughage in our food that really
requires chewing.
We can at least ensure, however, that our children
finish their meals, particularly the last one at night, with
some form of vegetable or fruit so that the fibres crushed
down and around the teeth clean them mechanically.
According to the time of year apples, oranges, lettuce,
raw carrot and the like can all be used in this way.
Above all, encourage your children to use their jaws
and chew their food. It is not only the teeth them
selves that have to be considered but also the gums.
Many of the troubles that arise with the gum tissues in
later life are due to their having become soft owing to
lack of exercise.
Choose a toothpaste or a powder because you
like its flavour and the sensation of freshness. It
will help to clean your teeth. But do not expect
it to preserve your teeth from decay. It will not.
m
EXPERTSUGARING THE PILL
Q. It appears to me that doctors
do not concern themselves suffi
ciently on the matter of the presen
tation of medicine for children.
Would it not be possible to make
the dose more palatable and attrac
tive? It is so often very difficult
for a mother to get medicine and
pills taken when they are nasty to
the sight or taste. A little disguising
by some added flavour or colour
may make a great difference. Child
ren are often expected to swallow
stuff which is nauseous to grown
ups, and jam or some such addition
appears to make little difference to
the mother s difficulty.
A. Doctors who order medicines,
the pharmacists who in most cases
nowadays actually make up and
dispense the medicines, and the
chemists of the big drug firms, do
in fact spend a great deal of time
and thought in attempting to make
their medicines palatable.
In some instances they have been
too successful. There have been a
number of cases of children eating
a large quantity of pills because
they looked nice and tasted sweet.
Some of these children have been
made very ill indeed, and a few have
died tragically, as a result.
It is one of the first laws of medi
cine that the doctor should not risk
harming his patient in the attempt
to cure him. Since most medicines
are harmful in excess it is perhaps
better that they should be uninterest
ing in taste or even a little un
pleasant. That is one reason, and a
very strong one, why pills and
medicines should not be too attrac
tive.
Many of the drugs which go to
make up medicines have a taste, or
an acidity or saltness, which cannot
well be combined with anything
pleasant. So the next best thing is
to mask or hide this taste by some
thing with a strong and less un
pleasant llavour. It may need a
great deal of skill and time to make
30
ADVICEsome medicines really palatable and
so they will inevitably be more
costly. That is why some of the
“ proprietary ” medicines sold by
the big firms are both nicer and
more expensive than your doctor’s
or the hospital’s prescription. There
are some drugs, however, new f?s
well as old, which are so bitter and
unpleasant that they are best
swallowed inside a protective cap
sule. These capsules look nice and
they really are quite tasteless.
If you are a small child, or one
of those people who can’t swallow
big pills, then apart from these
special instances you have just got
to take your medicine as it comes
and hope for a spoonful of jam
afterwards. None of this is much
comfort to the mother faced with an
irritable child and a spoonful of
mixture she herself can hardly
swallow. But in hospital very few
children refuse their medicine when
the nurse gives it them, and even
those who do so at first soon get
used to it.
This is because they are given it
in a businesslike way, with an
authority they respect, yet with
kindness and the promise of jam or
a sweet afterwards which they know
they will get. Many mothers allow
their own distaste for the medicine
or pill to be seen by the child, and
perhaps they are even overheard to
say that they would never take the
disgusting stuff— so of course the
child refuses to take it. Some go
to the other extreme and cause
trouble by deceiving their infant
into thinking it tastes lovely— until
he tries it. Bigger and better bribes
never work, especially ones to be
fulfilled in the future instead of
straight away. Stick to jam or a
sweet as soon as the pill is swal
lowed, and that is all the payment
there should be.
It is rarely that anything can be
done to help any liquid medicine
down, but if you are lucky enough
to have a refrigerator you will find
J A N U A R I E , 1955
that most of the unpleasant ones
taste less bad if they are kept in the
refrigerator and given really cold.
To sum up. it is not wise to make
some medicines attractive to child-
Vren, and many cannot be made
pleasant. That being so, if the
medicine is essential, the mother just
has to be firm about it and follow
it up with something nice. But if
it is not absolutely necessary and
the child makes a fearful fuss, it
may be better not to attempt to give
it at all.
MEEKNESS AT TW O
Q. I am rather worried about my
small son who is just two years old.
I find that when visiting friends and
relations he is quite friendly and
playful among grown-ups, but if
there happens to be only one child
about, of any age, my boy seems
to shrink away from him or her and
will not leave his father s side.
Please do not advise me to let
him mix with children of his age
as, unfortunately, there are no
children in the house and none
among our near relations. Can you
suggest some way to make him stand
on his own feet more?
I should also welcome your advice
as to how I can break him of his
meekness when other children take
away his favourite toys. He is
terribly upset when this happens
but he makes no attempt himself to
get 'them back!
A. Perhaps you are asking too
much of your two-year-old, who can
have no other children of his own
age to mix with. To him a com
panion of, say, four years old must
seem elderly, formidable, and not
to be challenged. If older children
take his toys he will obviously be
outclassed in a fight, so, being a
sensible young man, he accepts what
he can’t prevent. It may be that he
hopes secretly that his father or
mother will see justice done by
retrieving the snatched object, since
their strength permits this, as his
does not.
He will stand on his own feet
later if at the present stage he is
given respect, and allowed to work
K I N D E R J A R E
C H I L D H O O D J A N U A R Y , 1955 31
Readers'
Children
out his own ideas, and, when oppor
tunity offers, to make friends with
any children of his own age-group
in the neighbourhood. There is no
great hurry about this, for he is
not yet at an age which is naturally
sociable, but he should be given the
chance when he seems to want it.
The fact that there are no children
of his age in the house or among
your near relatives does not seem
to preclude opportunities of finding
suitable friends outside this small
circle.
To “ break him of his meekness ”
Bounds an alarming process which
would be likely to increase the
timidity of your little boy. There
are worse things than being meek.
And one can never cure fear by
being frightening. If you can make
your small son increasingly sure cf
your love and protection, he will
develop confidence in himself as
well.
These three children— two sisters and a brother— live in Graaff-Reinet.
On the left is Malcolm, aged three, holding his baby sister Rosemary, who is
three months. Malcolm is interested chiefly in the mechanical side of farming
— the tractors, trucks and implements.
The shy-looking lass on the right is Sandra, who is five. She is very
fond of animals, and is holding one of her furry kittens. She looks as soft
and playful as a kitten herself, doesn’t she?
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Telephones: 40-1515 40-2319
C H I L D H O O D J A N U A R Y , 1955 33
My Son Patrick ( ] )
FATHERSWe asked Eve v. d. Byl, writer of the lively articles “ Patrick die Proefkonyn,” to
write us a new series for 1955. Here is the first of her articles about her son Patrick,
and his brother Sean.
Let’s talk about fathers and their place in a baby’s
scheme of things. If they have a place in that tiny orbit.
Personally I think that fathers really only come into
their own when the baby is becoming a child, toughen
ing up a bit and wanting a little horseplay. I just can’t
feel that the tiny baby attaches as much importance to
the horny hand that rubs its head as it does to the soft
one that rubs its back, and it obviously derives less
comfort from the loud voice which barks suddenly into
its face than from the tender one which murmurs sweet
nothings in its neck. The baby doesn’t notice his
father because he contributes so little to his physical
comfort, but the toddler— he is more worldly and just
beginning to appreciate a little manly stuff.
My son Patrick sometimes distresses his father by
seeming to show a maternal favouritism, but mother
makes the best of his affection, knowing too well that
when the time comes for bows and arrows and
kites to be made and horrible shutes negotiated,
she is going to take a very back seat— probably baking
lots of cakes— while father hurls himself into the place
of honour in an ecstatic second boyhood.
A father can be a tower a strength in the real crises
of a baby’s life, when illness or accident makes mother
think the end of the world has come. But in little
everyday upsets when mother keeps calm father abso
lutely loses his head.
I was pretty irritated by Patrick’s perpetual crying
and also got very tired, but it was worse for his father,
Paddy— his entire nervous system was upset. Even now
he’ll stagger up in the night, blinded with sleep, and
make towards the noise with no set purpose in his
mind but to stop it. While I drag myself out of bed
calculating what will be needed before going to the
cotside. Dry nappies, maybe glycerine for his gums, or
just a drink of water. Father’s only instinct is to put
an end to the shouting at once, somehow, anyhow—■
mine is for a more permanent peace all round. But
generally when I arrive on the scene all the lights are
on and a good time being had by all, tearing up news
papers or rattling things in tins and generally behaving
in no way conducive to sleep. But of course it isn’t
wise to say so— never discourage them from getting up at night even if they don’t do the right thing. And
it is also well worth your while to train them up to
bathing, dressing and feeding procedures though the
results may make your hair stand on end.
Paddy, being a good father, does all these things—
when pressed. The bath is filled so that it comes up to
Patrick’s neck and the depth and his own buoyancy
make him flounder and slither and occasionally become
totally submerged while father is completely oblivious
of his danger, happily soaping his hands and blowing
enormous bubbles which burst in the baby’s face. Then
after about twenty minutes of mutual fun (with the
handshower and the duck and the face cloth mother
comes along to do the actual washing and drying because
that hasn’t been thought about yet. Then comes
dressing. It’s a failing of fathers, it seems, to put things
on back to front and possibly inside out as well. If
they are left to select the clothes themselves, from a
fairly comprehensive wardrobe, they invariably dig out
an odd assortment of the very oldest rags that have
been pushed to the background and not used for ages,
and they tie and pin these on somehow so that the
result looks like a tiny surprised scarecrow.
Breakfast is the next thing. It is definitely wiser 1o
put this ready if you are leaving them to it, but even
then it’s not foolproof. They will think of little indi
gestible touches to liven it up, forget to use a bib, and
when you return there is a full, hiccoughing baby with
face and shirt covered with cereal and egg and a mess
in the kitchen that would suggest the remains of a
Roman orgy.
But Patrick very nearly had an end of all orgies
recently, because his father decided that overeating was
the cause of his not walking. I told him that lots of
babies didn’t walk till they were fourteen months old
and Patrick is still only thirteen months. But he said
no— it’s obvious— every time he tries to stand up he
topples over from sheer weight of tummy and he must
go on a strict diet till he walks. I couldn’t persuade
him that anything that is longer on top than at the
bottom is likely to bend over a bit and that anyway he
sometimes falls backwards too and so it’s only a mattei'
of getting his balance.
But I couldn’t save my baby from his impending diet,
because father was worried and firm. He’ll never walk
and lie’ll grow up into a great Billy Bunter with legs
(Continued on page 41)
34 J A N U A R I E , 1955 K I N D E R J A R E
FELTCRAFT — by Penelope
A BASUTO HUT TEA COSYThis month we show you how to make a novel tea-cosy,
which will make an ideal gift for mother or for one of
your favourite aunts or friends. It is very simple to
make, and if you follow the instructions step by step
you should have no difficulty in making an article which
has a really professional finish. The pattern is designed
for a normal sized family teapot which holds from six
to nine cups of tea.
You will need two pieces of terra-cotta-coloured felt,
7 inches by 13£ inches in size, two pieces of straw-
coloured felt, size 14J inches by 5 inches, two pieces of
sky-blue felt, 2 inches square, one piece of dark brown
felt, 2| inches by 2 inches, and two 1-inch squares of
black felt.
Cut the pattern of the thatched roof out from the
opposite page. Fold each piece of straw-coloured felt
in half along the long side and place the line of the
centre fold of the pattern on the fold of the material,
pin to position and cut carefully round the pattern,
marking the stitching line with pins or chalk. Now use
a pair of sharp scissors and cut a fringe to the line thus
marked (the cuts should be about ^ inch apart).
Mark the centre of each piece of terra-cotta felt on
one of the long sides. Place the fringe line of the roof
parallel with the edge of the terra-cotta piece and £ inch
from the edge, matching the centres. Pin securely in
position. If you place your pins as shown in the diagram
you will be able to machine stitch across them without
removing the pins. If you have no machine, back stitch
through both thicknesses of felt with small stitches the
same colour as the “ thatching.” Join the other sides
in the same way.
Now place the two sides together with right sides
facing and fold back the roof extension so that you can
machine stitch the side walls together, taking up -J inch
seams. Turn to the right side and flatten out. Stitch
the two roof pieces together on the right side, taking
^ inch seams.
Now cut out the pattern for the windows. Place this
on the blue felt and cut away the centre very carefully.
The piece of black felt should fit neatly into the cut-away
section. Try this to see if you have cut correctly before
you go on to the next step. If the two pieces do not
fit neatly, cut them out again with more care, for they
must fit perfectly to give the required effect.
Stem stitch the diagonal line with black embroidery
silk, or if you prefer you can draw the line in carefully
with black crayon. Make marks two ^ inches from the
fringed edge and the bottom edge and 2 inches from
the side seams. This marks the position for the black
inner window. Use a strong glue and apply it carefully
to the back of the black piece of felt, taking care that
there is not too much glue near the edge. Place the
inner window in position and hold it securely until set.
Now take the outside window section and place it in
position in the same way; this should give the effect of
the window being “ set back ” in perspective. Repeat
with the other window.
Now mark the centre of the door lengthwise and the
centre of the wall and secure the door in position, centres
matching, in the same way as you did the windows.
Complete the door wdth an attractive button as a door
handle. If you wish you can treat the other side of the
cosy in the same way, but this is not at all necessary.
Although you will find this quite effective for keeping
the teapot hot, many people like to have a padded
interlining. This is very easily made.
Place the completed cosy on a piece of plain paper
and pencil lightly round the edges. Taper away the roof
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SE S S 6 I ‘ A H V H N V f Q O O H G T I H D
36 T A N U A R I E , 19 5 5 K I N D E R J A R E
’n Goeie dag begin met
’n Goeie Ontbyt(Opgestel deur mej. R. Oosthuizen, Departement van Voeding, Pretoria)
Kan u kind ’n goeie dag begin deur haastig ’n toe-
broodjie met ’n koppie koffie af te sluk? Of wat baat
dit om ’n aantreklike ontbyt op te dis en u kind moet
dit oorhaastig nuttig— ’n groot gedeelte op die bord
laat agterbly om daardeur betyds by die skool te kom?
Ontbyt, die eerste maaltyd van die dag geniet vandag
meer aandag van deskundiges as ooit te vore. Die
redes daarvoor is ooglopend— eerstens die oorhaastige
lewe en die gevolglike verwaarlosing van hierdie eerste
maaltyd van die dag en tweedens die belangrikheid van
die ontbyt vir goeie voeding.
Die ontbyt moet voedsaam wees en in ’n rustige
almosfeer genultig word.
Terwyl die liggaam gedurende die nag ontspan gaan
verskeie ander liggaamsprosesse nog onverstoord voort,
byvoorbeeld die hart klop en die longe haal voortdurend
asem. Hierdie liggaamsprosesse verbruik energie,
alhoewel dit maar ongeveer ’n vyfde van die totale
energiebehoefte is. Die totale kalorieverbruik van
kinders van 4-6 jaar is 1,600 kaloriee en vir kinders
van 7-9 jaar is dit 2,000 kaloriee. Die vasperiode tussen
die aand- en oggendetes is baie langer as tussen enige
ander twee etes van die dag, vir die jong kind is dit
ongeveer dertien uur lank en hierdie rusperiode is net so
noodsaaklik vir die ingewande as vir die res van die
liggaam.
Wanneer die nuwe dag begin, verhoog die bedrywig-
hede egter die energieverbruik. Sonder ontbyt, om
dan aan die hoer kaloriebehoefte te voorsien, word die
liggaam geforseer om van opgebergde voorrade te
gebruik. Die neiging dus om ontbyt deur oorhaastig-
heid of nalatigheid af te skeep kan alleen ’n negatiewe
uitwerking op die gesondheid en werkvermoe he. Sonder
ontbyt word die kind gou lusteloos, kry hoofpyn, voel
moeg en sy algemene weerstandsvermoe verswak. Onder
sulke omstandighe.de kan dit van geen kind verwag word
om hoog te presteer en sy werk doeltreffend to verrig
nie— nie op die sportveld of op skool nie. ’n Goeie
ontbyt gee dus die pas aan vir die bedrywighede van die
res van die dag. Daarom word daar aan hierdie aspek
van die jong kind se lewenswyse soveel aandag geskenk.
’n Goeie ontbyt voorsien die liggaam nie net van
kaloriee nie, maar van al die ander voedingstowwe wat
belangrik is vir ’n gesonde, sterk-geboude liggaam—-
voedingstowwe soos proteiene, minerale soute en vita-
mine wat veral belangrik is vir die jong groeiende
kind. Vir die beste resultate, uit ’n voedingsoogpunt
beskou, behoort ontbyt nie alleen ’n kwart tot ’n derde
van die daaglikse kaloriebehoefte te voorsien nie, maar
ook ’n kwart tot ’n derde van die voedingstowwe soos,
proteiene, minerale soute en vitamine. Op hierdie
manier word die voedselinname min of meer eweredig
oor die drie maaltye van die dag versprei.
Die volgende voedselplan kan as leidraad dien vir n
gesonde ontbyt en verder uitgebou word as verskeiden-
heid verlang word. Hierdie spyskaart sluit in :
’n Goeie porsie van vars vrilgte wat ryk is aan
vitamien C, ’n growwe graansoort en/of verrykte brood,
Melk in een of ander vorm.
Die ouer kind wat meer aktief is, sal waarskynlik
ook nog ’n eier vir ontbyt geniet.
In die eerste plek word daar in hierdie voedselplan
voorsiening gemaak vir vrugte. Dit prikkel die eetlus
en die vloei van spysverteringsappe, en die maag is
dan gereed om die voedsel te ontvang en dit verteer
beter. As bron van vitamien C is vars vrugte veral
belangrik omdat hierdie vitamien deur hitte en stoor
vernietig word. In die liggaam word vitamien C ook
net in beperkte hoeveelhede gestoor. Dit is dus raad-
saam om met ontbyt, waar die liggaam vir ’n lang
periode geen voedsel ontvang het nie, vrugte te bedient
Die rykste bronne van vitamien C in ons land is
koejawels, papajas, sitrusvrugte soos lemoene, pomelo’s
en ook tamaties in enige vorm. As ander vrugte volop
en in seisoen is kan dit hierdie vrugte vervang, maar
die vitamien C gehalte is nie so hoog nie en moet daar
in verhouding meer van hulle geeet word. Wat die
kalorieinhoud aanbetref bevat ’n porsie vrugte gemiddeld
70-80 kaloriee.
Die volgende gereg op die voedselplan is ontbytgrane
met melk en brood. Ingeval van kinders word die
bediening van ontbytgrane aanbeveel veral omdat dit ’n
manier is om die melkinname van die kind te verhoog.
Kinders wat nie graag melk as sulks drink nie, neem
dit gewoonlik sonder teestribbeling oor die pap. Indien
die kind die melk nog weier kan dit versteek word in
die ontbytgraan deur in plaas van water, melk te gebruik
om dit in te kook. Kinders moet 1J tot 1 \ pinte melk
per dag kry, Brood kan die ontbytgraan vervang mits
’n glas melk by ontbyt gedrink word. Een glas melk
voorsien 160 kaloriee.
As graansoort vir pap kan mieliemeel, kafferkoring
C H I L D H O O D J A N U A R Y , 1955 37
en hawermeel mekaar afwissel. Laasgenoemde twee
graansoorte bevat meer van die graankorrel as mielie-
meel en is daarom ’n beter bron van die belangrike
voedingstowwe soos proteiene, kalsium, yster en die
B-vitamine wat in die semel en kiem van die graan
korrel teenwoordig is. Die baie wit, verfynde mielie-
meel beboort egter nooit gebruik te word nie. Graan
soorte is in die eerste plek ’n bron van stysel wat energie
aan die liggaam verskaf maar in die natuurlike vorm
bevat dit ook belangrike voedingstowwe wat tot ’n groot
mate verlore gaan of verwyder word in die sifproses.
Die growwe graansoorte word dus aanbeveel in plaas
van die baie verfynde of kommersieel voorbereide
produkte.
Dieselfde argument geld ook vir bruinbrood en wit-
brood. Die verrykingsmengsel bestaande uit melk-
poeiers, grondboontjiemeel, kalsium en plantevet wat
by bruinbrood gevoeg word, verhoog die voedings-
waarde daarvan nog meer. Die voedingswaarde en
smaak van ontbytgrane kan ook verhoog word as
rosyntjies, dadels of ander droevrugte saam met die pap
bedien word. Die kaloriebydrae van een sny growwe
brood is van 60-70 kaloriee terwyl ’n matige porsie pap
150 kaloriee sal voorsien.
’n Woordjie van waarskuwing teen die gebruik van
te veel suiker oor pap, is miskien nodig. ’n Dik laag
suiker bederf nie alleen die fyn geur van die graansoorte
nie, maar hou ook ander nadele in. Die rol van suiker
om tandverrotting in die hand te werk, is welbekend.
Suiker bederf ook die eetlus, dikwels tenkoste van ander
belankriker voedselsoorte. Suiker is ’n baie eensydige
voedsel omdat dit net kaloriee verskaf en mag dus nie
ander voedselsoorte vervang nie.
Die omgewing waarin die ontbyt genuttig word is
baie belangrik. Genoeg tyd bv. 10-15 minute of langer
moet toegelaat word om ’n rustige maaltyd te geniet.
’n Gejaagde gevoel het ’n neiging om die eetlus te
verminder. ’n Afgeskeepte ontbyt is gewoonlik klein
en eensydig, en die eentonigheid daarvan het beslis geen
voordelige uitwerking nie. Die spysverteringsappe vloei
op die beste as die ete rustig is en die kos geniet word.
Al hierdie nadelige gevolge kan vermy word as die hele
huisgesin betyds opstaan om genoeg tyd en aandag aan
die bereiding, opdis en nuttiging van die ontbyt te
bestee. Die ouers moet vir die kind ’n voorbeeld wees
in die manier waarop hy sy ontbyt moet eet.
Statistieke toon dat amper 50% van die skoolkinders
geen ontbyt of ’n baie swak ontbyt geniet. Die gejaagd-
heid het ’n verwarrende uitwerking op die kind en die
ontbyt, word dan deur hom beskou as ’n onaangename,
vervelige item op sy daaglikse program, wat so gou as
moontlik afgehandel behoort te word. In werklikheid is
dit een van die belangrikste maaltye van die dag. Eet-
gewoontes wat in die vroeere kinderjare aangekweek is,
bly dikwels dwarsdeur die lewe en dit is ook om hierdie
rede belangrik dat ’n goeie fondament reeds in die
kinderjare gele moet word.
Gee aan u kind ’n grondslag van gesonde eetgewoontes
en begin die dag met ’n goeie ontbyt.
W a
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38 J A N U A R I E , 1955 K I N D E R J A R E
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C H I L D H O O D J A N U A R Y , 1955 39
Beauty and Health
SUMMER HAIR CAREBy Vero n ic a Lu c ey Co n ley
Assistant Secretary of the American Medical Association s Committee on Cosmetics
The main difference about routine hair care in summer-time is that there must be more of it.
In summer (lie atmosphere is usually more humid
and we perspire more. Dust, grime and loose dandruff
cling more readily and more tenaciously. This calls
for more frequent brushing, shampooing and setting.
Beauty routines can be carried out with a minimum
of time and effort if the hair is cut and shaped to suit
your hair style. Some misconceptions seem to exist in
regard to hair-shaping. When done correctly, the
original hair length is not necessarily altered. Rather
the hair is tapered to conform smoothly to the contour
of the head and to remove excessive bulk. This is done
by cutting a series of hair layers of graduated lengths,
blending into one another so closely that the illusion of
overall length is maintained. Shaping serves as the
basic structure for a hair style, so the set is likely to
stay in longer.
While hair-shaping is a job for a professional hair
dresser, daily brushing depends on your own conscience.
Brushing helps keep the hair and scalp clean by
loosening and removing dust, grime and dead cells. It
smooths your hair and gives it that burnished look.
Brush whenever you want your hair to look its best—
in the morning, the evening, or in between. Aim at a
minimum of 100 strokes.
Daily brushing is a supplement to regular shampoos.
Dermatologists tell us that we can wash our hair as
often as necessary.
Two K inds of Shampoo
Many women ask “ What shampoo is best for my
hair? ” It may be helpful if, for practical purposes,
we group shampoos in two classes— soapy and soapless.
Most of us are familiar with soap shampoos. Before
the war we used them almost exclusively. In soft or
softened water they foam abundantly, are excellent
cleansers, and leave the hair nicely manageable. Most
of them contain coconut oil because it gives to soap
incomparable lathering properties. While this oil has
been reported to be an irritant, many present-day soap
shampoos include inocuous oils that are claimed to offset
the slight irritating quality of the coconut oil.
In hard water areas some difficulty with soap is
experienced sooner or later. The chemical reaction
between soap and the calcium and magnesium salts in
hard water leaves a precipitate insoluble in water. It
is this which leaves the tide-mark in the bath. When
this precipitate appears on our hair, leaving it difficult
to manage, we use vinegar or lemon juice to rinse it
out. It is understandable, therefore, that when soapless
shampoos were introduced they were accepted whole
heartedly in certain areas.
At first, some were such efficient cleansers that they
removed not only dirt but a very high percentage of the
natural oils. This was splendid for too oily hair, but
not for ordinary hair. Recognising this, the manufac
turers reduced the cleansing efficiency by adding lanolin
or some other fat. This fact is often noted on the labels.
Soapless shampoos enjoy tremendous popularity in both
cream and liquid forms. Generally speaking, the cream
forms are chosen by those with dry hair, the liquid by
those with hair which tends to be oily.
Points to Remember
How you shampoo your hair will, to a large extent,
determine its cleanliness and attractiveness. Preparation
consists of massaging your scalp with your finger-tips
to detach the loose dandruff and to stimulate circulation.
Then brush the hair thoroughly, being certain to remove
snarls and tangles. It is a good practice at this point
to wash your comb and brush. By the time your
shampoo has been completed, they will be dry and ready
for use.
Some of us prefer to wash our hair under a shower,
others in the bathroom basin. If the latter is your choice
a spray attachment for the tap is a good thing.
Two latherings followed by thorough rinsing are
usually sufficient. Partially dry the hair with a Turkish
towel. Manipulate the hair gently when it is wet because
of its greatly increased pliability and tendency toward
fragility at this time. The comb you use should be free
from sharp edges. Most satisfactory is a wide-toothed
comb with oval spaces between the teeth at the closed
end.
When hair is partially dry, it is most suitable for
setting. Here are some hints for beginners. If your
parting is on the side, try curving it to an arc to parallel
the outside contour of the crown rather than making it
a straight line. If, like myself, you have a cowlick, a
curved parting directly through it will help control it.
Section the hair as evenly as possible for pin-curling
and comb each section down smoothly. Wind the hair
on the fingers so that the ends are in the centre of the
curl, and try not to distort the roundness of the curl
when pinning it down. In general, the smaller the
segment of hair and the more tightly it is wound, the
tighter the curl. Make curls in even rows if possible,
and let the hair dry thoroughly before combing.
Sun and Sea
If you are going to spend some time sunbathing under
a really hot sun this summer, you will need to be extra
careful. The best suggestion is to keep your hair
covered whenever you go out in the sun for any length
of time. In moderation the sun's rays may be beneficial
but we know little of a specific nature about their effect
40 J A N U A R I E , 1955 K I N D E R J A R E
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on the hair. Moderation for one person may be excess
for another. Brilliantine can sometimes be used as a
protective measure; it will prevent dryness by providing
an oily coating for the hair.
A further precaution for swimmers, either in a pool
or the sea, is to rinse the hair thoroughly after each
dip. You may even prefer a shampoo to a simple
rinsing, particularly if your swims are relatively
infrequent. Bathing caps help safe-guard the hair to a
degree, but in most cases the ends, at least, become wet.
Both chlorinated pool water and salt water tend to
make the hair less manageable, and it is preferable for
neither to remain on the hair unnecessarily. If the hair
has become tangled, be careful when combing it. You
may find that brushing instead of combing prevents
broken hairs.
Whatever preventive measures you wish to adopt, the
important thing is to protect the hair. Otherwise it
may resist permanent waving. Furthermore, hair
bleaches, rinses and dyes cannot be used with success
on broken or parched hair.
What can be done if your hair and scalp have become
excessively dry? You can help stimulate the oil gland
secretions by frequent brushing; supplement the deficient
natural oils with oil applications; improve the hair’s
appearance with conditioning creams and oily hair
dressings.
Healthy, attractive hair is a tremendous asset for good
looks. Let’s give it the attention and protection it
deserves!
FATHERS (Continued from page 33)
so fat that they meet all the way down and then we’ll
be sorry. So I sadly removed the small potato from
his lunch and cut out his evening cereal— for one day.
It needed only one day, because in some uncanny way
Patrick seemed to sense what we were about and he
wasn’t having it— no siree. He heaved himself to his
feet without any aid at all, pressed his elbows into his
sides, clenched his fists and, with a very straight back
and slightly drunken gait, set off to walk the full length
of the sitting room and win back his potato.
Now you’d think that his father would be satisfied,
but no—he’s absolutely delighted, of course, but not
satisfied. The success of his plan has given him another
idea. Yesterday I heard him saying to Patrick: “ You
ought to be talking now—maybe if you didn’t eat so
much you’d talk.” So it looks as though I ’m going to
be forced to cut down his calories once again till he
comes out with a long sentence of many-syllabled words.
But what he’s going to say in that long sentence worries
me rather. Perhaps it’ll be something about bringing
up father!
D A K O T A M O T O R SN EW AND USED CAR
DEALERS
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With Compliments of
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Rillstone MotorsDistributors for
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and
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JOHANNESBURG
Phone 33-801 1 P.O. Box 7533
Collection Number: A3299 Collection Name: Hilda and Rusty BERNSTEIN Papers, 1931-2006
PUBLISHER: Publisher: Historical Papers Research Archive Collection Funder: Bernstein family Location: Johannesburg
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